Cinnamon Lentil Soup
From arimou0 16 years agoIngredients
- ½ cup chopped bacon shopping list
- 1 onion, finely chopped shopping list
- 1 large carrot, finely chopped shopping list
- 2 celery stalks, finely chopped shopping list
- 1 lb lentils shopping list
- 1 cup diced tomatoes shopping list
- ½ tsp cumin shopping list
- 2 quarts chicken or vegetable broth shopping list
- 2 cinnamon sticks shopping list
- salt and pepper to taste shopping list
- 1 eggplant, peeled and cut in long slices shopping list
- 3 eggs, beaten shopping list
- 1 cup flour shopping list
- vegetable oil shopping list
How to make it
- In a large pot, fry bacon until crisp.
- Add onion, carrot and celery and sauté in bacon fat until the onion turns translucent.
- Add lentils, tomatoes, cumin, chicken broth and cinnamon sticks and stir.
- Increase heat to high and bring to a boil.
- Reduce heat to medium, cover and simmer for 45 minutes or until lentils are tender.
- Adjust seasoning.
- Get cinnamon sticks out of the pot
- Using a blender or a stick blender puree to the desire consistency.
- Serve with fried eggplant, sour cream and chopped parsley.
- Heat oil in a large skillet.
- Beat eggs in a large bowl.
- Place flour in a large, flat dish.
- Dip eggplant slices in egg, then in the flour and place them in hot oil.
- Fry for 3-4 minutes, or until golden brown, each side.
- Drain on paper towels.
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